Greek Yogurt and Herb Dip

This Greek Yogurt and Herb Dip is one of my favourite condiments. I use this good-for-the-gut probiotic-rich dip a lot! It’s so versatile and delivers a nice flavourful tangy taste. And it’s a great way to get in some fermented food that the gut loves. Compared to regular yogurt, it’s also richer in protein and B12 , and is a good source of minerals like calcium.

Good-for-your-gut probiotics help to build a healthy gut, which in turn can impact everything from mental health to your immune system.

Some good news for those who are lactose intolerant. I’ve had clients find that they’re able to digest Greek yogurt easier than regular yogurt.

Traditionally made Greek yogurt is yogurt that has been strained, usually over the course of 24 hours, although this varies pending on the brands. This straining process removes liquid, helping to thicken it, while also removing some of the lactose. Some brands may cheat and add thickeners like starch, so there’s another good reason to read the ingredients—not just the label!

Some brands, like Organic Meadows, are even adding the enzyme lactase into the yogurt, which is great. This enzyme, which is missing in those who are lactose intolerant, breaks down lactose (a sugar that naturally occurs in dairy products). Also, the good bacteria used to culture yogurt feeds off the lactose too for food. But if you are vegan you can easily swap this out for a plain vegan yogurt of your choice.

I like to use full-fat Greek yogurt, but you can use whatever you prefer. Just read the ingredients and make sure it’s clean, and that the fat has not been swapped out for any fillers or added sugar.

Ways to use it: This pairs very well with raw veggies, roasted lemon potatoes, a nice warm, soft pita broken into pieces, fish, poultry and lamb. It’s also great as a spread in a wrap or sandwich, or a dollop added to soup like butternut or carrot.

Trick of the trade: I used Herbamare by A.Vogel, which is a nice herbed sea salt that is infused with organic herbs and veggies and uses less sodium than regular table salt. It has been a staple in Europe—and my kitchen—for decades. It can be found in the health section of your grocery store. This herbed and veggie sea salt makes eating clean much easier and is a quick way to boost the flavour in any recipe.

How to store it: Put it in a glass container with a tight-fitting lid and store it in the fridge. It you have used fresh yogurt and fresh herbs, it will keep for at least one week. Please check the date of the yogurt before making it.

Make Ahead: This Greek Yogurt and Herb Dip can be prepped ahead and makes meal prep much easier during the week or when entertaining.

Enjoy!!

 

My other go-to dip favs

Delicious Black Bean Salsa

Fresh Salsa

Guacamole

Greek Yogurt and Herb Dip

Roasted Red Pepper Hummus

Spicy Black Bean Dip